Chapter XII · Eggs · No. 487
487—Fried Eggs à la Portugaise
Place each of the fried eggs upon a half-tomato à la Portugaise, i.e., stuffed with rice after having been previously half-baked in the oven. Arrange in a circle on a dish, and garnish the centre with concassed tomatoes sautéd in butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 487, p. 184. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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